Ingredients

2 tbsp oat flour (TIP: You can purchase oat flour, but it’s easy to make your own: Simply grind rolled oats in a spice grinder until it reaches the consistency of flour.)

3 tbsp chilled organic unsalted butter, divided

3 tbsp potato starch

¼ tsp sea salt

2 cups whole milk, divided

1 tsp pure vanilla extract

2 bananas

Preparation

1. Preheat oven to 375°F. In a small bowl, combine 2 tbsp coconut sugar, oats and oat flour. Using a pastry blender or 2 knives, cut in 1 tbsp butter until a fine crumb is achieved. (Alternatively, rub mixture with your fingers to crush butter into flour mixture.) Spread mixture on a small parchment-lined baking sheet and bake until golden brown, 5 to 8 minutes. Let cool completely on sheet.

2. Meanwhile, in a medium saucepan, stir together ½ cup coconut sugar, potato starch and salt. Stir in 3 tbsp milk to form a smooth paste, stirring until no white streaks remain and sugar has dissolved. Whisk in remaining milk and set on medium heat. Cook, stirring with a wooden spoon, until mixture begins to thicken, 4 to 5 minutes, then whisk vigorously until large bubbles appear and break on the surface. Continue to cook 1 minute longer, whisking constantly. Remove from heat and stir in vanilla and 1 tbsp butter. Transfer to a bowl and place plastic wrap on the surface; place in fridge until set, 1 hour.

4. To assemble, divide half of pudding mixture between 6 bowls, top with half of bananas and half of crumble mixture, dividing evenly. Repeat to form a second layer. (MAKE AHEAD: Crumble mixture can be made 2 days ahead and stored in an airtight container. Pudding can be made up to 1 day ahead and refrigerated. Just before serving, prepare caramelized bananas then whisk pudding and assemble as directed.)